大豆籽粒发育过程中脂肪酸组分的累积动态  

Dynamic Accumulation of Fatty Acids in Grain Maturing Process of Soybean

作　　者：徐杰[1] 胡国华[2] 张大勇[1] 孙殿君[2] 刘春燕[2] 裴宇峰[2] 

机构地区：[1]东北农业大学大豆研究所,黑龙江哈尔滨150030 [2]黑龙江省农垦科研育种中心,黑龙江哈尔滨150036

出　　处：《作物学报》2006年第11期1759-1763,共5页Acta Agronomica Sinica

基　　金：国家自然科学基金(30130120);国家科技攻关计划(2001BA507A05)资助

摘　　要：在大豆籽粒形成过程中,随着棕榈酸、亚麻酸的含量下降,硬脂酸、油酸和亚油酸含量上升。在棕榈酸累积的中、后期,高蛋白品种与其他品质类型品种有一定差异。油酸的累积主要在大豆籽粒形成的早期,但高油品种红丰9号与其他5个品种有较大差异。亚油酸的累积则主要在中后期。开花后51 d是这5种脂肪酸累积的共同转折点。Six soybean cultivars differing in quality characters were used to investigate the changes of grain fatty acids. The results showed that during the maturing of soybean seeds, the contents of palmitic acid and linolenic acid declined, whereas the contents of stearic acid, oleic acid and linoleie acid increased. The trend of high-protein content soybean cultivars was different from that of ordinary-protein content cultivars and high-oil soybean cultivars in middle and later periods in palmitic acid accumulation process. The oleic acid accumulation process of Hongfeng 9 was different from that of the other five cultivars significantly. The accumulation of oleic acid was mainly in the early maturing stage of soybean seeds while that of linoleic acid was mainly in the middle or later maturing stage of soybean seeds. Fifty-one days after flowering was the common turning point in the content changes of the five fatty acids during grain maturing of soybean.

关 键 词：大豆 脂肪酸 累积动态 

分 类 号：S565.1[农业科学—作物学]